Roasted Delicata Squash with Wild Rice Stuffing

We’re all about pumpkins and winter squash around here lately.   I’m a huge fan of all sorts of varieties, but butternut and delicata happen to be two of my favorite types of winter squash.  Since I’ve posted several recipes with butternut squash, it’s probably about time to feature a delicata squash recipe.

Delicata squash are long and oval shaped with an attractive yellow, green, and orange striped skin.   The flesh is a creamy pale orange with a slightly sweet flavor.   When roasted with just a little olive oil and salt and pepper, delicata squash makes a nice vegetable side dish.   It can also be made into more of a main dish with a little more substance.

The extra substance that I added to our delicata squash was a wild and brown rice mixture studded with apple pieces and dried cranberries and seasoned with a little fresh sage.   Overall we liked the combination of the squash and wild rice stuffing, but next time I may add a slightly different combination of spices to kick up the flavor a little bit.  Let me know if you have any suggestions!

Roasted Delicata Squash with Wild Rice Stuffing

  • 1 cup wild rice and brown rice blend
  • 3 medium delicata squash
  • 1 onion, diced
  • 1 small tart apple, peeled and diced
  • ¼  cup dried cranberries
  • 5-8 fresh sage leaves, finely minced
  • Olive oil
  • 1 tablespoon white balsamic vinegar
  • Salt and pepper
  • Toasted pecan pieces


Prepare rice according to directions on the package.


Preheat the oven to 450°.   Slice delicata squashes in half the long way and scoop out the seeds.  Place the squash on a large baking sheet and drizzle with olive oil.   Season squash with salt and pepper and roast until tender and golden brown in some places.


While the squash roasts and the rice cooks, heat about 1 tablespoon of olive oil in a large skillet.  Add the diced onions and cook over low heat until the onions have softened and browned.   Add the apple and cranberries and cook for another few minutes.  Stir in the minced sage and cooked rice and season with salt and pepper.   Remove from heat and drizzle the rice mixture with a little olive oil and a tablespoon or so of vinegar.

Stuff the cavity of the roasted delicate squashes with the rice mixture and top with several toasted pecan pieces.

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Three Chefs (Average Tastiness)

This dish has real potential, but we both thought the stuffing needed a little more flavor.

Easy Rating


Four Easy Chairs (“ABC, Easy as 123…”)

This dish comes together quickly and can easily be made for dinner on a weeknight.

Healthy Rating


Four Apples (Healthy, Wealthy, and Wise)

A little added oil, but mainly just fruits, vegetables, and whole grains in this dish.

Green Rating


Four Leaves (Mother Earth Approved)

The squash was organic and local and the rest of the produce was organic.  The rice was local, but not organic.

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